Natural-based edible nanocomposite coating for beef meat packaging

Author:

Ali Ghoflgar Ghasemi Mohammad,Hamishehkar Hamed,Javadi Afshin,Homayouni-Rad Aziz,Jafarizadeh-Malmiri Hoda

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. The impact of biosynthesized ZnO nanoparticles from Olea europaea (Common Olive) on Pseudomonas aeruginosa growth and biofilm formation;Al-Momani;Scientific Reports,2023

2. Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling;Alizadeh Behbahani;Journal of Food Safety.,2018

3. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2022

4. Adeli Milani, M., Ghobadi Dana, M., Ghanbarzadeh, B., Alizadeh, A., Ghasemi Afshar, P. (2020). 'Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat', Journal of Food Technology and Nutrition, 17(fall 2020), pp. 19-36.

5. Application of reinforced ZnO nanoparticle-incorporated gelatin bionanocomposite film with chitosan nanofiber for packaging of chicken fillet and cheese as food models;Amjadi;Journal of Food and Bioprocess Technology,2019

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